Hello Kitty tortilla pizzas
You know Hello Kitty, right? If not, you should probably leave the internet now and never come back. :P 
Pretty close, yeah? I used olives for the eyes and whiskers, sesame seeds for the nose, and pepperoni for the bow. Oh right, and a mozzarella cheese base, of course.
The girls had been watching me carefully cut the tortillas and once they finally guessed what I was making, they were so excited. It’s not even that I have any Hello Kitty fans, so much as it was that they loved being able to recognize what I was creating.
They were each slightly different, too. The bows weren’t quite right, so I kept fiddling. Some were fatter, some had higher whispers, etc. Some had funky ears.
Because they’re used to having tomato sauce with pizza-esque items, we had some red Hello Kitties, too, hehe.
I thought it was really funny how they each ate theirs, too. Instead of starting at one point and eating straight through to another (or requesting I cut it into pizza sliced triangles like they usually want), they each eat around the face in one way or another:
When I’d been cutting the tortillas, a couple of them were too kitty like and not cartoon Hello Kitty enough, so I pushed them to the side. With a little altering, though, they were still usable. My little sister came through and turned them into Pretty Kitties instead:
Shared with Blog Hop
Subs, subs, and more subs – How to mass produce sandwiches for a crowd
My family loves subs. The kids, the adults, the animals….we’re all happy for gatherings because it’s almost guaranteed that we’ll have subs on at least once and nobody’s wallets will be broken in the process.
There are pictures from one of our dozens of gatherings in the last few years, but I don’t recall which. When I run across more pictures, I’ll update with some of the variations we’ve created. This set is pretty basic.
If you check a chain grocery store like Kroger’s, they’ll usually have these loaves of bread for about a dollar a piece. They’re gigantic but delicious.
Don’t slice them all the way through. You want to create a pocket for all the goodies instead of them slipping and sliding out.
Add your mayonnaise and Italian dressing to both top and bottom, but don’t overdo it. If you’re going to be eating soon, put the dressing first to cut down on some of the mess. If these will be going in the fridge for a while, put the mayo first to create a barrier between the bread and dressing so the bread doesn’t get soggy.
A little goes a long way. You can see that I used half slices of one of the meats and the cheese doesn’t create a solid layer. There are enough toppings that you don’t need a huge amount of each.
Use fresh veggies, but don’t limit yourself to tomatoes and lettuce. Onions, avocados (replace the mayo with a layer of avocado to cut some calories/fat), cucumbers, and lots of veggies from your garden work awesome.
Notice that because the bread is so huge, there’s a cut down the middle first, so the pieces come out closer to square shape.
Also, at the far left of the picture, you can see that we put the whole subs right back in the plastic bags the bread came in. This keeps all the goodies inside and makes it a breeze to put in and out of the refrigerator if need be.
It’s also great to write across the label if you happen to have different subs. We sometimes have ones that are vegetarian or with extra dressing (or no dressing at all). No need in having to open them up to inspect the ingredients when you can just label it ahead of time and be on your way.
~Edit~ Here are a couple pictures from when we were getting ready to move. I put together 6 large sub sandwiches, stored them in the fridge, and pulled them out for various meals while we were packing, cleaning, and loading the trucks. Keep in mind that the sandwiches will hold up for a day or two (if they last that long, pfft), but you should leave the dressing/mayo off until time of serving then.
Also shared with Let’s Do Brunch linkup.
Mini wonton lasagnas – Dinner, bentos, or midnight snacks
What does it mean to find a huge tub of ricotta cheese on clearance for under 3 bucks? Lasagna time, of course!
Knowing that we were limiting dairy, I assumed I would toss these lasagnas straight into the freezer. Instead, I only used a thin layer of ricotta and no other cheese, and they turned out too good to not eat fresh.
Wanna make your own? Just use your favorite lasagna recipe and sub in eggroll or wonton wrappers. As Squirrel Bread says, wontons are the new black, and I use ‘em like crazy around here. For these, I just cut my wrappers in half, layered as usual, and skipped the fuss of precooking noodles or wondering if I cooked the dish long enough to avoid crunchy pasta.
When I originally bought these tins (on major sale, might I add), I thought they’d be great to fix all sorts of mini-this-or-thats in. I assumed I’d cut them in half and be able to toss various dishes into the girls’ lunchboxes.
Instead, I realized they’re roughly 2-cup tins and they’re perfect for building fast bentos right in them. Maybe not the most creative, but it opened up a whole new set of ideas of foods I could bake, toss in the freezer, and have ready in a flash for lunches.
And yes, I snacked on these a few times. Leaving them cold or barely heating them up turned them into easy, hand-held craving-satisfiers. Yum!
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